Add onions and saute over medium-low heat or until onions are caramelized, about 15-20 minutes. A pinch of salt will do wonders. Fold in unsalted butter; stir. Check seasoning and remove from heat. Stir in herbs.

SK — I can spend $1 to $2 for a couple of pounds of tasteless Roma plum tomatoes at the local supermarket or I can wait until late summer/early autumn when tomatoes are in full swing at the farmer’s markets.

Guess which option I’ll choose.

Cooking seasonally demands that you match your ingredients and dishes to the time of year. And if you should have a craving for out-of-season food, that’s where preserving and canning comes into play.

Come September, I plan on buying tomatoes by the bushel. Some I’ll use straight away; the rest I’ll can and freeze for the winter months.